Asparagus Soup

This soup is so creamy- a total comfort food. It has nice rich flavors and pairs with anything. I just love asparagus so this is an easy choice for me.

SERVES 6

INGREDIENTS
1/2 c onions, diced
3 T butter
1/4 t white pepper
2 lbs. asparagus, cleaned, trimmed, and sliced to 1/2 inch pices*
1/2 c slided Yukon gold potato
2 1/2 - 3 c chicken stock
3/4 c half and half
sea salt to taste
1 T sliced chives
3 T grated cheese

In a thick bottom soup pot, melt the butter and cook the onions and white pepper about 2 minutes. Do not brown.

Add the stock, asparagus and potato and cook until very soft. Transfer to a food processor and puree the mixture until it becomes a smooth paste. Return to pot.

Add the half and half, bring to a simmer and then add salt to taste. Serve immediately in warm bowls garnished with the chives and cheese.

*Peeling asparagus makes them very sweet

Butternut Squash Soup

We made this soup for a Sunday night dinner with friends. It was a nice blend of creamy, savory, sweet, and just the tiniest hint of tart. The addition of apple to the soup breaks the heavy cream and pairs with the cinnamon and nutmeg. 

We served this with with a toasted baguette, garlic mashed potatoes, roasted asparagus, and an apple crisp for dessert. 

SERVES 4

INGREDIENTS
1/2 T unsalted butter 

1/2 white onion (roughly chopped)

2 1/2 c butternut squash (peeled, seeded and diced into 1-inch pieces)

2 c sweet potatoes (peeled and diced into 1-inch pieces)

21/2 c chicken stock (additional water if needed)

1/2 t salt

1/2 tart (yet-sweet apple like Honeycrisp/Pink Lady, cored, peeled and diced into ½-inch pieces)

1 T honey

1/4 t ground cinnamon

1/8 t ground nutmeg

1/3 c heavy cream

DIRECTIONS
1. Melt butter in a large pot. Add onions and cook over medium heat until soft and translucent. 

2. Add butternut squash, sweet potatoes, chicken stock, salt, and pepper to the pot. Turn heat to high and bring to a boil. Reduce heat to medium and cook until vegetables are very tender, about 15 minutes. Turn off heat. Add diced apple to the pot and puree soup with a handheld immersion blender until very smooth and creamy. (Alternatively, use a standard blender to puree soup in batches, being careful not to fill the jar more than halfway. Leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour blended soup into a clean pot.)

3. Add honey, cinnamon, nutmeg and heavy cream and stir. Bring to a simmer. Taste and adjust seasonings if necessary. If you like a sweeter soup, add more honey. For a thinner soup, stir in a bit of water; to thicken, simmer and stir over low heat. 

Tomato Basil Bisque From Scratch

We made our soup to eat with grown up grilled cheese sandwiches. It was so savory and fresh. Will definitely make it again.

SERVES 4

INGREDIENTS
4 Roma tomatoes, seeded and diced
4 c tomato juice
14 leaves fresh basil
1 c heavy cream
1/2 c butter
salt and pepper to taste

Simmer diced tomatoes and tomato juice in a stock pot for 30 minutes. Puree the mixture with basil leaves and return to pot.

Over medium heat, stir in cream and butter. Heat, stirring until butter is melted. Do not boil.



Pro Tip:
When using a blender and hot liquids, the pressure from the steam and heat can make the top blow off the blender. I suggest using a dish cloth and leaving a small crack for the steam to escape. If your blender has a removable center cover, its fine to just lift that up a bit instead of the entire top.